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Berry Delicious Rhubarb Crisp

What a perfect springtime dessert! It's filled with color and fresh fruit flavor the whole family will savor. I sometimes grate about a tablespoonful of fresh orange or lemon zest and add it to the crumb mixture for extra flavor. —Sharon Hadinger, Dublin, Ohio
  • Total Time
    Prep: 15 min. Bake 25 min.
  • Makes
    9 servings

Ingredients

  • 1 cup all-purpose flour
  • 1 cup packed brown sugar
  • 3/4 cup old-fashioned oats
  • 1/2 cup butter, melted
  • 1-1/2 teaspoons vanilla extract, divided
  • 1 teaspoon ground cinnamon
  • 1-1/2 cups diced fresh or frozen rhubarb
  • 1-1/2 cups sliced fresh strawberries
  • 1-1/2 cups fresh blackberries
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup cold water
  • Vanilla ice cream

Directions

  • In a small bowl, combine the flour, brown sugar, oats, butter, 1 teaspoon vanilla and cinnamon. Set aside 1 cup for topping; press remaining crumb mixture into a greased 8-in. square baking dish. Top with rhubarb, strawberries and blackberries.
  • In a small saucepan, combine sugar and cornstarch. Stir in water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in remaining vanilla. Pour over fruit; sprinkle with remaining crumb mixture.
  • Bake at 350° for 25-30 minutes or until bubbly. Serve with ice cream.

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Reviews

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Average Rating:
  • dawnrosanne
    May 28, 2016

    Wonderful

  • cbenne12
    Aug 8, 2015

    Amazing! The perfect dessert for anyone with a sweet tooth!

  • bplowman
    Jan 6, 2015

    All in all good, but would decrease brown sugar next time. A little too sweet for my taste.

  • Grace1018
    Jun 29, 2014

    This was great. I am not accustomed to the rhubarb, so I am not sure I would add it in the future. But all in all it was great.

  • Kriparr
    May 24, 2014

    This is the BEST crisp ever!

  • jtanin
    Jun 10, 2013

    No comment left

  • carriey351
    May 19, 2012

    No comment left

  • momof29
    Feb 17, 2012

    devine, simply devine;)

  • hallmarkchick88
    Jun 20, 2011

    Excellent recipe! I used all fresh fruit and substituted blueberries for the blackberries, as they are cheaper and more widely available. I received many compliments and requests for the recipe!

  • Brigid Nelson
    Jun 19, 2011

    My family loved this. This is the best "crisp" recipe I have ever made and will be the only one from now on.